Thai Satay Kebabs
Take your taste buds on a journey to Thailand with these irresistibly flavorful Thai Satay Kebabs! Perfectly marinated chicken or tofu is infused with a delightful blend of coconut milk, garlic, turmeric, and lime juice, then grilled to smoky perfection on skewers. Paired with a creamy, rich peanut sauce spiced with chili flakes and brightened with lime, this dish is a symphony of savory, sweet, and tangy flavors. Ideal for quick weeknight dinners or party appetizers, these kebabs are easy to prepare and appeal to both meat lovers and vegetarians. Serve them with fresh cilantro, lime wedges, or steamed rice for an authentic Thai dining experience at home. Make these Thai Satay Kebabs your go-to recipe for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 500 g Chicken breast (or firm tofu for vegetarian option)
- 200 ml Coconut milk, unsweetened
- 3 cloves Garlic, minced
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 2 tbsp Lime juice, freshly squeezed
- 100 g Peanut butter, smooth
- 120 ml Water
- 1 tbsp Rice vinegar
- 0.5 tsp Chili flakes
- 2 tbsp Neutral oil (vegetable or peanut)
- 10 pieces Wooden skewers, soaked in water
Instructions
If using chicken, cut it into thin strips about 2 cm wide. If using tofu, cut it into 1 cm thick rectangles.
In a large bowl, combine coconut milk, garlic, turmeric, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice to create the marinade.
Add the chicken or tofu to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
While marinating, prepare the peanut sauce: In a small saucepan, combine peanut butter, water, soy sauce, rice vinegar, lime juice, and chili flakes. Heat over low heat while stirring until smooth and creamy. Remove from heat and set aside.
Preheat a grill or grill pan over medium heat and lightly grease with neutral oil.
Thread the marinated chicken or tofu onto the soaked skewers, leaving a small gap between each piece to ensure even cooking.
Grill the skewers for 3-4 minutes on each side or until the chicken is fully cooked through and lightly charred. For tofu, grill until edges are golden and slightly crispy.
Serve the satay kebabs hot with peanut sauce on the side for dipping. Optionally, garnish with fresh cilantro and lime wedges.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.1 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
